Cook Job Description Guide for Employers & Hiring Managers

Use this cook job description to post faster, hire better, and stay compliant.

Below you’ll find:

• A copy‑paste template
• Setting-specific guidance
• A clear “Cook vs. Line vs. Prep vs. Chef” decision aid
• Current pay data
• Practical KPIs for the first 90 days

Quick Definition: What does a Cook do?

A Cook prepares, cooks, and plates menu items to standard. They maintain food safety, station readiness, and target ticket times.

They follow recipes, control waste, and rotate inventory. They keep a clean, organized workspace and collaborate with the kitchen team. The goal is consistent, on-time dishes during service.

Copy-Paste Cook Job Description Template

Copy, customize, and post this template to fill your Cook role quickly. Replace bracketed text with your details.

Role Summary (1–2 sentences)

[Company Name] is hiring a Cook to prepare and plate menu items to spec, keep stations service-ready, and uphold food safety and quality standards. You’ll work closely with our kitchen team to deliver consistent dishes at pace during peak hours.

Job title: Cook

Location: [City, State; on-site]

Employment type: [Full-time/Part-time]

Schedule: [Days/hours; weekends/holidays as needed]

Pay range: [$X–$Y per hour; include tips/service charge policy if applicable]

Reports to: [Sous Chef/Kitchen Manager/Executive Chef]

Department: Back of House (BOH)

Duties and Responsibilities (bulleted)

• Set up, stock, and maintain assigned station; complete opening/closing checklists.
• Prepare, cook, and plate menu items to recipe, portion, and presentation standards.
• Hit ticket-time targets during service; communicate delays or 86s promptly.
• Follow FIFO, label/date, and proper holding temperatures for hot and cold items.
• Maintain sanitation: clean as you go, proper dish/utensil handling, and safe knife use.
• Receive and store deliveries; rotate inventory; report low stock and quality issues.
• Minimize waste and support food cost goals by precise portioning.
• Follow allergen, dietary, and cross-contact protocols.
• Assist with prep, banquets/catering, and special menus as assigned.
• Uphold all food safety (e.g., ServSafe), health department, and company policies.

Requirements and Qualifications

• 1+ years’ cooking experience in [restaurant/fast-casual/institutional/event/private household] or culinary training; willing to train motivated candidates.
• Knowledge of basic cooking techniques, station setup, and recipe execution.
• Current [Food Handler/ServSafe Food Handler] required by start date; ServSafe Manager is a plus.
• Ability to lift up to 40 lbs., stand for long periods, and work in heat and fast pace.
• Reliable, punctual, team-focused; clear communication under pressure.
• Availability for [evenings/weekends/holidays] per schedule.

Schedule and Work Environment

• Typical shifts: [e.g., 8-hour shifts, 10:00 a.m.–6:00 p.m. weekdays; 2:00–10:00 p.m. weekends].
• Fast-paced kitchen with hot equipment, sharp tools, and standing for extended periods.
• PPE provided as applicable; adherence to uniform and grooming standards required.

Compensation and Benefits (with pay transparency cue)

• Hourly pay: [$X–$Y per hour], nonexempt; overtime per applicable law.
• Tips/service charge: [Explain distribution] or [Not applicable].
• Benefits: [Shift meal], [health/dental/vision], [paid time off], [401(k)], [tuition/certification stipend], [predictable scheduling].
• Note: Pay is based on experience, certifications, and shift availability.

Reporting Lines and Team Structure

• Reports to [Sous Chef/Kitchen Manager/Executive Chef].
• Collaborates with Line Cooks, Prep Cooks, Dishwashers, Servers, and FOH leadership.
• May mentor junior team members and support training on station standards.

EEO and Accommodations Statement (example)

[Company Name] is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

We will provide reasonable accommodations to qualified applicants and employees with disabilities. To request an accommodation, contact [HR/email/phone].

Core Cook Duties and Responsibilities

Prioritize consistent execution, food safety, and pace to keep service smooth. Core duties include station setup and breakdown, accurate cooking to spec, labeling and rotation, and real-time communication with the pass and expo during rush.

• Station readiness: par levels, knife kit, smallwares, hot/cold holding, and mise en place.
• Recipe/portion control: weigh/measure, batch accuracy, and plating standards.
• Food safety: time/temperature logs, allergen separation, and sanitation cycles.
• Service communication: call-backs, timing courses, and coordinating fire times.
• Waste control: trimming, re-purposing in compliance with policy, and daily waste logs.

Mini checklists turn duties into action.

Opening checklist:

• Check walk-in levels
• Pull thaw
• Set the line
• Preheat
• Sanitize
• Verify thermometers

Closing checklist:

• Cool down
• Label/date
• Deep clean the station
• Restock
• Complete waste/inventory notes

Skills and Qualifications for Cooks

Strong cooks blend technique, timing, and teamwork to deliver consistent plates.

Hard skills cover knife work, cooking methods, and food safety. Soft skills keep communication clear and standards steady under pressure.

• Hard skills: knife safety, sauté/grill/fry/roast, batch cooking, soup/sauce basics, baking fundamentals as needed, recipe reading, and scaling.
• Food safety skills: cooling/reheating, hot/cold holding, allergen protocols, cross-contact prevention, and cleaning chemicals use.
• Service skills: ticket-time management, expo communication, and course timing.
• Soft skills: situational awareness on the line, teamwork, reliability, and composure.
• Bonus skills: inventory receiving, basic costing, bilingual communication, and banquet plating.

As many executive chefs note, “Station readiness drives ticket times.” Screening for mise en place discipline and communication often predicts service performance better than years alone.

Experience, Education, and Certifications

Most cooks advance through hands-on experience. Formal culinary training can accelerate technique and speed.

Entry-level roles may train motivated candidates who show knife safety and a willingness to learn.

• Education: high school diploma or equivalent preferred; culinary certificates are a plus.
• Certifications: local Food Handler card is commonly required; ServSafe Food Handler is widely accepted. ServSafe Manager or equivalent may be required for shift leads or closing responsibilities.
• Local rules: food safety credentials are set by states/counties (and sometimes cities). Verify accepted programs, renewal cycles, and posting requirements with your local health department.

If you’re hiring for diet-restricted environments (schools, hospitals), prefer candidates familiar with HACCP logs, therapeutic diets, and regulatory audits.

Customize Your JD by Setting

Tailor duties, pace, and compliance details to your service model. Use the bullets below to adjust your cook job description without overcomplicating the post.

Restaurant (fast-casual vs. fine dining)

• Fast-casual: emphasize high volume, simplified menu execution, speed, and cross-training across fry/grill/sauté. Note expo communication and 3–6 minute ticket target on select items.
• Fine dining: emphasize precision, plating, tasting standards, à la minute cooking, course timing, and coordination with garde manger/pastry. Note tasting menu or chef’s table flow.

Institutional (hospital, school, cafeteria)

• Highlight batch cooking, HACCP recordkeeping, allergen labeling, and menu cycle execution. Include knowledge of therapeutic diets (e.g., low-sodium, diabetic), USDA/NSLP rules for schools, and background checks as applicable.

Catering and Events

• Emphasize batch production, off-site logistics, pack-out lists, hot box/holding, on-site finishing, and venue adaptability. Note variable schedules, nights/weekends, and heavy lifting for load-in/out.

Private Household

• Focus on personalized menu planning, grocery sourcing, budgeting, dietary preferences/restrictions, confidentiality, and kitchen stewardship. Note background screening and discretion.

Cook vs. Line Cook vs. Prep Cook vs. Chef: Who Should You Hire?

Choose based on service pace, menu complexity, and leadership needs. If you need throughput on a live line, hire a Line Cook. If you need mise and batching, hire a Prep Cook. If you need standards and leadership, hire a Chef/Head Cook.

Key Differences and Reporting Lines

Here’s how these roles differ and who they report to.

• Prep Cook: focuses on knife work, batching, sauces, baking prep, and station mise; reports to Line/Station Lead or Sous Chef.
• Line Cook (grill/saute/fry/garde manger): cooks and plates during service; owns ticket times; reports to Sous/Executive Chef or Kitchen Manager.
• Cook (generalist): cross-trained across prep and line; fills gaps by shift; reports to kitchen leadership.
• Chef/Head Cook: menu execution leadership, ordering, costing, training, scheduling, and food safety oversight; supervises cooks and reports to GM/Owner.

Decision Checklist (service model, ticket volume, menu complexity)

Use this quick checklist to select the right role for your needs.

• Service model: fast-casual/high volume → Line Cooks; production/prep-heavy → Prep Cooks.
• Ticket volume: sustained rushes over 50 covers/hour → dedicated station Line Cooks.
• Menu complexity: extensive plating/sauces → experienced Line Cooks or Chef oversight.
• Leadership gap: need training, ordering, and standards → Chef/Head Cook.
• Budget/coverage: small team requires versatility → hire a generalist Cook, cross-train.

Salary Expectations and Job Outlook (with BLS data)

Base your range on role level, setting, and local market. According to U.S. Bureau of Labor Statistics (May 2024), the median hourly wage for restaurant cooks is approximately $17.19.

Pay is higher in high-cost metros and for specialty stations or leadership roles.

BLS projects steady demand tied to population growth and dining trends. Institutional kitchens and higher-end concepts typically offer more stable hours or higher pay, respectively, than entry-level quick-service roles.

Typical Pay Range by Setting/Role Level

• Prep Cook: $14–$18/hr (higher with knife test proficiency).
• Line Cook (grill/sauté/fry): $15–$22/hr; premium for fine dining or hard-to-fill shifts.
• Restaurant Cook (generalist): $15–$21/hr depending on cross-training and volume.
• Institutional Cook (hospital/school): $16–$22/hr; often includes benefits and predictable schedules.
• Catering/Event Cook: $18–$24/hr; event premiums common.
• Private Household Cook: $25–$40+/hr based on scope, menu planning, and discretion.
• Chef/Head Cook: typically salaried; often $52,000–$70,000+ depending on market and responsibilities.

Note: Use local wage data, recent postings, and your POS/tip pool data to refine ranges.

Pay Transparency and Compliance Basics

Compliance note: pay transparency, overtime, and posting rules vary by jurisdiction. Post a good-faith pay range if required in your jurisdiction (e.g., CO, CA, NY, WA, and several cities).

Cooks are generally FLSA nonexempt and eligible for overtime. Document your tip credit or service charge policy where applicable.

• Breaks/meals: follow state rules on paid rest and unpaid meal periods; schedule compliance into labor plans.
• Food handler: verify accepted certifications and renewal cadence for your city/county.
• Posting: some jurisdictions require including pay range, benefits, and how to request accommodations. When in doubt, consult counsel or your HR compliance vendor.

Performance Metrics: What Good Looks Like in the First 90 Days

Define success early to speed ramp and reduce turnover. Use concrete KPIs and a 30/60/90 plan that builds from station readiness to service pace and cross-training.

• 30 days: completes onboarding and food safety training; passes knife/recipe tests; maintains a clean, organized station; meets basic ticket-time targets with support.
• 60 days: independently runs primary station across peak; zero critical food safety violations; waste within target; positive shift feedback from peers.
• 90 days: cross-trained on a second station; consistently hits ticket times; contributes to prep par planning; demonstrates reliable attendance and communication.

Core KPIs:

• Average ticket time by station
• Comp/redo rate
• Waste percentage
• Stations certified
• On-time attendance
• Food safety audit scores

FAQs: Clear Answers to Common Employer Questions

Q: How should I tailor a cook job description for fast-casual vs. fine dining?

A: Emphasize speed, cross-training, and volume for fast-casual; emphasize precision, plating, and course timing for fine dining. Adjust ticket-time expectations and station scope accordingly.

Q: What KPIs should a Cook meet in the first 30/60/90 days?

A: 30: food safety and station setup competency. 60: independent station coverage at rush with target ticket times. 90: cross-training, consistent ticket times, low waste, and positive audit scores.

Q: Which certifications are required vs. preferred?

A: Most jurisdictions require a Food Handler card; ServSafe Food Handler is widely accepted. ServSafe Manager is preferred or required for leads/closers. Check your local health department.

Q: What shift patterns reduce no-shows and call-offs?

A: Post schedules at least 14 days ahead, offer stable core shifts, and use predictable rotations. Note weekend/holiday expectations in the JD and confirm availability during hiring.

Q: How do I set a transparent, defensible pay range?

A: Start with BLS medians (May 2024 ~ $17.19/hr for restaurant cooks), review local postings, factor tips/service charges, and adjust for experience and hard-to-fill shifts. Publish the range and your differentiators.

Q: What physical demands and safety notes are appropriate?

A: Include lifting up to 40 lbs., standing for long periods, heat exposure, and use of sharp tools/hot equipment. Note PPE provided, safety training, and adherence to sanitation standards.

Q: When should I hire a Cook vs. Line Cook vs. Prep Cook vs. Chef?

A: Hire Prep for batching/mise, Line for live service ticket times, Cook (generalist) for flexible coverage, and Chef for leadership, standards, ordering, and training.

Q: What should an EEO and accommodations statement look like?

A: Provide a simple, inclusive statement affirming equal opportunity and how to request accommodations, including a contact method.

Q: How do I avoid discriminatory or exclusionary language?

A: Focus on skills and outcomes, not age or gendered terms; avoid unnecessary physical requirements; use “equivalent experience” instead of strict degree demands unless essential.

Q: Should I include benefits like shift meals or tuition assistance?

A: Yes—benefits such as shift meals, predictable scheduling, certification stipends, and transit support can materially improve attraction and retention for cooks.

Q: What reporting line should I specify and why?

A: Clarify whether the role reports to a Sous Chef, Kitchen Manager, or Executive Chef to set expectations for feedback, scheduling, and standards ownership.

Q: How do I adapt a cook job description for hospitals or schools?

A: Add HACCP logs, allergen/dietary compliance, menu cycles, background checks, and schedule stability. Highlight experience with therapeutic diets and audits.

Related Roles and Next Steps

• Need service speed? See our Line Cook job description.
• Building mise capacity? See our Prep Cook job description.
• Adding leadership and standards? See our Chef/Head Cook job description.
• Post your role today using the template above, then align your 30/60/90 plan and KPIs to reduce ramp time and turnover.

Source note: Pay figures reference U.S. Bureau of Labor Statistics (May 2024). Always verify local requirements with your health department and applicable labor laws.